Ingredients:
- 8 oz (about 2 cups) pasta (such as rotini, penne, or farfalle)
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup crumbled feta cheese (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice (or lemon juice)
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 teaspoon honey or maple syrup (optional, for a hint of sweetness)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente (usually about 8-10 minutes). Drain the pasta and rinse with cold water to stop the cooking process. Let it cool for a few minutes.
- Prepare the Veggies:
- While the pasta cools, dice the avocado and halve the cherry tomatoes. Finely chop the red onion and cilantro (if using). If you’re using canned corn, drain and rinse it.
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, lime juice, vinegar, honey (if using), garlic powder, salt, and pepper until well combined.
- Assemble the Salad:
- In a large mixing bowl, combine the cooled pasta, diced avocado, cherry tomatoes, red onion, corn, and cilantro (if using).
- Pour the dressing over the salad and toss gently to combine, making sure all the ingredients are evenly coated.
- Serve:
- If you’re adding feta cheese, sprinkle it on top of the salad. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld together.
- Enjoy:
- Enjoy this creamy and vibrant avocado pasta salad as a refreshing side dish or light meal!
Tips:
- Avocado: To prevent the avocado from browning, you can drizzle a bit of lime or lemon juice on it before adding it to the salad.
- Protein Add-Ins: For extra protein, you can add grilled chicken, shrimp, or chickpeas to make it a more filling meal.
- Pasta Options: You can use any pasta you like. Whole wheat, gluten-free, or chickpea pasta all work great in this salad.
- Storage: This salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the fridge for up to 1-2 days. Just note that the avocado may brown over time.
Notes:
- Make-Ahead: If you plan to make this ahead of time, consider storing the avocado and dressing separately to keep the avocado fresh and prevent it from browning.
- Flavor Variations: You can add more vegetables like cucumbers, bell peppers, or olives for extra crunch and flavor.
Nutrition (per serving, assuming 4 servings):
- Calories: 250–300 kcal
- Fat: 18g
- Carbohydrates: 25g
- Fiber: 6g
- Sugar: 3g
- Protein: 4g
